Wataribune
(Junmai Ginjo) Funashibori Genshu
Funashibori refers to sake pressed slowly using old-style mashing equipment. Genshu means "undiluted sake" or pure sake. This sake has a delicate aroma and deep earthiness. With a wonderful, full-bodied flavor and crisp, refreshing aftertaste, this sake will delight your palate.
Wataribune Unfiltered 55
This is a version of the sake above that contains added water. Conveying the best elements of the rice flavor, this sake goes down easy and leaves a pleasant aftertaste.
Junmai Ginjo Kasumi-zake Honnama
An unfiltered sake with a cloudy appearance from the remnants of rice that remain suspended in the liquid. It has a crisp flavor and distinctive aroma with hints of citrus.
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This brewery makes sake using rice called Wataribune. This rice is a predecessor strain of Yamada Nishiki, well renowned as the best rice for sake brewing. Yamada Nishiki is a superb rice in every parameter, including fragrance, flavor, and conduciveness to brewing. Its predecessor, Wataribune, tends to have a stronger flavor and fragrance that is especially noticeable in the fragrance of Kasumi-zake.
Wataribune rice was once produced on a wide scale all across Japan, but the crop's height and late ripening pattern resulted in cultivation challenges (a late harvest can leave crops vulnerable to typhoons, for example) that eventually led to its decline. This strain was revived by Komei Yamauchi, President of Fuchu Homare. |
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Fuchu Homare
9-32, 5-chome, Kokufu, Ishioka-shi,
Ibaraki-ken
TEL : 0299-23-0233
Komei Yamuchi (president) |
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